Chris's Mom's Bowtie Pasta Salad

Now is a good time to start bringing a large pot of water to boil. It will be used to cook the pasta.

Boil the following in a saucepan until done

• 1 c chicken stock
• 1 lb chicken breast strips

Remove the chicken. Reserve the liquid.

The large pot of water should be boiling (if not get it that way). Add the pasta and stir a bit to keep the pasta from sticking. Follow directions on the package as to how long to cook. Directions for removing are below. (You will save some of the water.)

• 12 oz Farfalle (bowtie) pasta (I prefer the larger size, not the mini-bowties.)

While the pasta cooks, heat a skillet to mediium high with

• 2 Tbsp butter

Brown chicken strips then add:

• 1/4 c white wine (or water)
• reserved chicken stock (from above)

Reduce by 1/2 and then add:

• 1 can cream of condensed mushroom soup (or cream of chicken)
• 1/2 cup pesto sauce
• 1/4 c cream (or milk)

Reduce heat and simmer, stirring for 1 minute. Remove from heat and set aside until the pasta is ready.

When the pasta is done, But not too done. Set aside two cups of the pasta water. 

Remove the pasta from the water and drain it.

Mix the sauce and the pasta. Thin with however much pasta water is needed.

Serve hot or warm.